Easy Crustless Roast Vegetable Quiche

So. We have this moms group here. Made up of many of the moms in my daughters Pre-K class. I absolutely adore all of them and truly cherish spending time with them. You can count on them for anything and they are always willing to help if you ever need it or find yourself in a bind. Everyone needs a group like this.

We get together every so often, bring food and chat while our kiddos play. It’s a pretty perfect situation.

Anyhoo. Theres this one mom-friend of mine. And she always makes the most amazing quiche that I always end up eating WAY more of than I intend to. It’s so good. It’s nutritive, dense, flavorful and packed with delicious veggies.

So I asked her one day how she made it and she said it was too easy. And also a great way to get veggies+protein into her kids and a way for her to use leftover veggies that she had roasted previously. And I thought that was pretty ingenious. I had NEVER thought to put leftover roasted (or grilled!) veggies into a quiche! To me a quiche was a time consuming, arduous ordeal with eggs and milk and all kinds of sausage prep and ingredient prep and ugghhh…

But she made it sound so easy! And now they’ve been on repeat. This is pretty much her base recipe, so I can’t take too much credit, but it was also another awesome way to use grilled or veggies, like these!

Now that is a good looking breakfast, if I do say so myself! It’s just missing some coffee or tea…

It even makes for a good lunch! Just use some light peppery greens like arugula, pour some of THIS dressing over it and pair it with a piece of this quiche. Voila! Lunch is served.

I love peppers, zucchini, onions, asparagus, butternut squash, mushrooms, broccoli… good grilling/roasting veggies in this quiche. It just makes it so flavorful and rich. These were the veggies I used:

Season them off with some grated or microplaned cheese

… its like a flavor explosion when it bakes up with the egg mixture.

But I digress . Here is what you do. You know you want to.

Serves 4

Ingredients:

6 eggs

3/4c milk (or cream!) of choice

1/2 tsp turmeric

S&P to taste

About 1.5C grilled or roasted veggies

1/2C sharp/bitter cheese, I use Gruyere, microplaned or shredded

Directions:

Whisk your eggs, milk and turmeric together in a bowl

Chop your veggies into bite size pieces.

Place the veggies in a pie pan or 8X8 baking dish, season and sprinkle your cheese over top.

Pour the egg mixture over the veggies.

Bake at 350 for 40-45 minutes until the quiche is set.

Voila! You’re set. And if you’re me, you’ve probably just used up a bunch of fridge veggies that might end up just sitting around.

I love this! I am a big fan of quiches and love all the veggies that you have added here so I am definitely going to try this at home. I like that you can have it for breakfast or for lunch. Very handy! Thanks for sharing the recipe.